CHEF'S HOLIDAY by Idwal Jones

CHEF'S HOLIDAY

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KIRKUS REVIEW

An aromatic itinerary through the Loire with a chef's company which includes Florian and Dupart and Denis Centlivre, of the circus, in which the preparation and enjoyment of some victuals and viands of rare excellence are described with reverential ceremony. And from a variety of casseroles and cauldrons and crocks, traditional specialities are served up and savored with flaring nostrils- coffee which is ""blacker than sin"", sheep's trotters and lapin aux pruneaux, eels and whelks and prawns, an omelette is paysanne which is no finer than partridge, etc. For the gourmet and a chichi coterie of epicureans, the fetish of food.

Publisher: Longmans, Green